Please Note: You will need to chill the filled tart for 4 hours or overnight before serving.
For the crust
Place flour, sugar and salt in a food processor and pulse a few times to blend. Add chilled butter and pulse until mixture is crumbly. (If you don't have a food processor, you can also prepare the crust in a large bowl by using your hands to mash the chilled butter into the flour mixture.) Add water and pulse or mix until mixture comes together (it's ok if it's still a little crumbly). Press dough into your pie or tart dish. Cover with plastic wrap and chill for 20 minutes.
Preheat oven to 350°. Remove plastic wrap, poke holes in bottom of crust with a fork. If desired, brush the crust with egg wash (a beaten egg with a little cream) for a golden crust. Bake 10-15 minutes or until light golden brown.
For the filling
While crust is baking, prepare the filling. In a large saucepan, combine sugar, milk, eggs, flour and salt. Whisk over medium-low heat 8-10 minutes until mixture thickens and forms soft peaks when you lift the whisk (should be the consistency of chilled pudding). When mixture is thickened, whisk in vanilla and almond extracts. Pour mixture into baked crust Chill 4 hours or overnight.
For the topping
Beat the whipped cream with powdered sugar. Top with blueberries, raspberries, and whipped cream. (You can also serve it with the whipped cream on the side.) Store covered in fridge up to 2 days.